Heavy-duty hot dogs – perfect for bonfire night.

Whether you’re having a party over or going out to a display, at one point you’ll need to eat this Bonfire Night. And what better way than with our recipe for some seriously heavy duty hot dogs? Our recipes are all about variation, so if you do it different here and there, let everyone know by posting your tips below, or pop a picture on our Facebook page.

Before you start:

Serves: 6 (or 3 if you have 2 each, yum).

Prep time: 10 minutes

Cooking: 20 minutes

Difficulty level: Easy

Ingredients:

6 Pork sausages (or more if you want more dogs) – don’t whatever you do use the tinned variety, you need actual sausages for these bad boys.

250g of grated cheese

2 onions (finely chopped)

2 gherkins sliced

2 splashes of balsamic vinegar

1 teaspoon of cumin (to add a taste kick)

6 large hot dog buns (get the expensive ones so they don’t go soggy when they are loaded up)

Cook the onions on a medium heat in a little oil and after 2 minutes add in the cumin, salt, pepper, and balsamic vinegar. Then let them simmer on a lower heat until translucent. If they are cooking before you need them just pop them in a warm bowl with some foil over.

3. Right, you are ready to load your buns.

4. As strange as it sounds, put your onions in first, this way they stay put and the cheese will melt better on the sausage.

5. Half slice your sausage down the middle to create a ravine and place it on top of the onions in the bun with the ravine facing upwards.

6. Fill the ravine with cheese which will melt against the hot sausage inner. Add more cheese around the sausage in the bun if there is room.